Meanwhile, coarsely chop onion, celery, and carrot. Saute vegetables in 2 tablespoons of olive oil and butter in large skillet for 5 minutes. Add tomatoes and parsley. Cover and simmer between 30-45 minutes. When beans have finished cooking, add sauteed vegetables, beef broth, salt, pepper, and basil. Simmer 15 minutes. Add water if necessary to achieve desired consistency.

Macaroni: Add 1 teaspoon salt to 3 quarts of rapid boiling water. Gradually add macaroni so the water will continue to boil. Cook, uncovered, stirring occasionally until just tender. Don't overcook macaroni. Drain and add to soup. Stir gently to mix. Great with Crusty Italian Bread.